Chicken Adobo

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“This recipe is based on one from Atkins, The Complete Cookbook. The intro to the recipe reads, "The tangy vinegar marinade called adobo reflect the Spanish influence on the cuisine of the Philippines. Islanders enjoy adobo-seasoned pork, too." Allow an hour for the chicken to marinate in the refrigerator.”

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Top Review by

Woohoo! Never fear, I screwed this up all over the place & it still came out fabulous! I used boneless thighs. Marinated, cooked in cast iron. When the chicken was cooked, I removed it from the pan & added the marinade. When it was syrupy, I put the chicken back in the pan. I FORGOT TO ADD THE 1c WATER!!!! But it was ok!!! We all loved it & there were no leftovers. Rah Rah! Made for ZWT5 5/09.

Top Review by

2

people discussing

Woohoo! Never fear, I screwed this up all over the place & it still came out fabulous! I used boneless thighs. Marinated, cooked in cast iron. When the chicken was cooked, I removed it from the pan & added the marinade. When it was syrupy, I put the chicken back in the pan. I FORGOT TO ADD THE 1c WATER!!!! But it was ok!!! We all loved it & there were no leftovers. Rah Rah! Made for ZWT5 5/09.